MAKING
1) Into a skillet, combine the stock and vinegar over a high flame
2) Bring to a gentle boil and reduce the liquid to about 1/4 cup
3) Into another skillet, coat lightly with oil and tip in the oysters
4) Over a medium to high flame cook the oysters for 2 minutes
5) Take off from the flame and keep aside
6) Into the reduced sauce, add the minced leaves and blossoms
7) Slowly whisk in butter spoon by spoon to get a nice smooth sauce

SERVING
8) Spoon the oysters, and sauce onto 4 plates and top with blossoms and leaves for the finishing touch